Mango Chipotle Fish Tacos

Name: Mango Chipotle Fish Tacos
Prep time: 25 min
Cook time: 5 min
Total time: 30 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 1 pound mild white fish (I used tilapia, but cod, mahi mahi, red snapper, etc. would also work); salt and pepper; 1 tablespoon olive oil; 4 -6 small flour or corn tortillas, warmed*; 1 avocado, peeled, pitted, and sliced; 1 batch mango slaw (see below); 1 batch creamy chipotle lime sauce (see below); 1 ripe mango, peeled, cored, and diced; 2 cups shredded cabbage (green, red, or a combination); 2/3 cup shredded carrots; 2/3 cup roughly-chopped fresh cilantro leaves, loosely-packed; 1/2 cup thinly-sliced green onions; juice of 1 lime (about 2 tablespoons); 1 cup sour cream or Mexican crema; 1 -2 chipotles in adobo sauce; juice of 1 lime (about 2 tablespoons); pinch of salt; (optional: 1 tablespoon honey, if you’d like a sweeter sauce)

This Mango Chipotle Fish Tacos recipe is easy to make, filled with a sweet and tangy mango slaw, and topped with a smoky and creamy chipotle-lime sauce. Easy to make, and ready to go in less than 30 minutes!

⏱️ 30 menit 🔪 Persiapan: 25 menit 🔥 Masak: 5 menit 📊 Sedang 👁️ 2 dilihat

👨‍🍳 Mulai Masak

Foto: Gimme Some Oven — Ali

Bahan-bahan

4 porsi

1 pound mild white fish (I used tilapia, but cod, mahi mahi, red snapper, etc. would also work)
salt and pepper
1 tablespoon olive oil
4 -6 small flour or corn tortillas, warmed*
1 avocado, peeled, pitted, and sliced
1 batch mango slaw (see below)
1 batch creamy chipotle lime sauce (see below)
1 ripe mango, peeled, cored, and diced
2 cups shredded cabbage (green, red, or a combination)
2/3 cup shredded carrots
2/3 cup roughly-chopped fresh cilantro leaves, loosely-packed
1/2 cup thinly-sliced green onions
juice of 1 lime (about 2 tablespoons)
1 cup sour cream or Mexican crema
1 -2 chipotles in adobo sauce
juice of 1 lime (about 2 tablespoons)
pinch of salt
(optional: 1 tablespoon honey, if you’d like a sweeter sauce)

Langkah-langkah

Season both sides of the fish with a few generous pinches of salt and pepper.
Heat oil in a large saute pan over medium-high heat. Add the fish and cook for 2-3 minutes per side, until the fish is cooked through and opaque and flakes easily. (Cooking time will depend on the size/thickness of your fish.) Remove from heat and transfer fish to a separate plate. Use two forks to flake the fish into bite-sized pieces.
Assemble your tacos by filling a tortilla (or I like using two tortillas) with your desired amount of fish, a few slices of avocado, mango slaw. Then drizzle with the zesty chipotle sauce.
Serve immediately.
Toss all ingredients together in a large bowl until combined.
Add all ingredients to a blender or food processor. Process until completely smooth. (Or alternately, if you finely chop the chipotle peppers, you can just whisk this sauce together in a bowl until smooth.)